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Starch/Maltodextrins Rapid Test For Milk


For Milk, Milk Powder, Pasteurized Milk

Specs:96T / box
Testing Time:7-10 mins
Worldwide shipping, free sample

Operation video

Instrution For Starch/Maltodextrins Rapid Test For Milk

The Starch/Maltodextrins Rapid Test For Milk is based on the Colloidal gold immunochromatography to detect raw, commingled cow milk at or below established tolerance and/or safe levels. This kit can be applied for on-site rapid testing by various departments.

Kit Components
1. Test Strip, 12 packs, each pack 8 strips.
2. Manual Instruction

Components Required, But Not Provided
1. Sample Tube
2. Pipette
3. Well-tray

Storage at 2~8℃, out of sun light and moisture, unrefrigerated.

Milk Sample Information
1. Raw, commingled cow milk
2. The milk has no precipitation or clotted.
3. The temperature of milk should be at room temperature, No need to heat or refrigerate.
4. Thoroughly mix with the reagent before testing.

Test Procedure
1. Read the manual instruction before testing. Be sure the raw or commingled milk and test kit in room temperature. (Note: the milk must has no precipitation or clot )
2. Open the pack, take out the test strip and sample-well, use it within 1 hour. The unused test strip must be sealed and out of sunlight and moisture.
3. Take the sample milk, let it become room temperature. Drop 200ul into the microwell, repeatedly pipetting up and down for 10 times, mix the with the reagent in the wells completely.
4. Then wait for 5mins.
5. Insert the test strip into the microwell with the end fully dipped.
6. Timer 5 minutes, then read the results. 

Results Illustration

If you want to know more, please contact us

    Trivia questions : What is starch and maltodextrins?

    Starch definition

    Starch is a polymeric carbohydrate composed of many glucose units linked by glycosidic bonds. The polysaccharide is stored by the greenest production plants. It is the most common carbohydrate in the human diet and is also found in large amounts in staple foods such as potatoes, wheat, corn, rice and cassava.
    Pure starch is a white, odorless, odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: amylose and helix amylose and amylopectin. Depending on the plant, starch typically contains 20% to 25% amylose and 75% to 80% amylopectin by weight. Glycogen, an animal's glucose reservoir, is a higher branched version of amylopectin.

    Starch structure

    Starch molecules are poly-α-D-glucopyranose-based polymers. Starch is divided into amylopectin and amylose. Amylose is mainly linear α-glucose, with an average degree of polymerization of 700-5000, and the conformation in solution is spiral, intermittent spiral, and random coils in three forms. The amylopectin has a polymerization degree of 4000-40000, most of which are in the range of 5000-13000. The conformation in solution is highly flat and spherical in water.
    Starch can be esterified. Commonly used esterified starches such as: starch acetate, starch phosphate, citrate starch, starch alkenyl succinate, etc. Through modified starch, the quality of the paste can be enhanced and its application performance can be increased

    Is starch a carbohydrate

    Yes, starch is a carbohydrate. Carbohydrates are also known as carbohydrates. They are one of the most important organic compounds in nature. It is mainly composed of carbon, hydrogen and oxygen. Glucose, sucrose, starch, and cellulose are all carbohydrates.

    Is starch a monosaccharide

    Starch itself belongs to sugars, and starch belongs to polysaccharides in sugars. Starch can be considered as a high polymer of glucose.
    There are two types of starch, amylose and amylopectin. Amylose contains hundreds of glucose units and amylopectin contains thousands of glucose units. Amylose accounts for 20% to 26% of natural starch, it is soluble, and the rest is amylopectin. When tested with an iodine solution, the amylose solution appeared blue, while amylopectin became reddish brown when contacted with iodine.

    Resistant starch

    Resistant starch is also called anti-enzymatic starch. It is difficult to digest starch and cannot be digested in the small intestine. However, it can react with volatile fatty acids in the human's gastrointestinal colon.

    Starch hydrolysis

    Starch is a polymer compound that can be hydrolyzed under certain conditions. Dilute sulfuric acid can be added and heated. After the starch enters the human body, a part of the starch is catalyzed by the amylase contained in the saliva to undergo a hydrolysis reaction to produce maltose; the remaining starch is hydrolyzed by the amylase secreted by the pancreas in the small intestine to continue to produce maltose.

    Starch foods

    Corn starch

    Corn starch is commonly known as gluten flour. White slightly yellowish powder. After the corn is impregnated with 0.3% sulfurous acid, it is made through the steps of crushing, sieving, precipitation, drying, and grinding. Common products contain small amounts of fat and protein.

    Potato starch

    Potato starch is made from potatoes, including potato skins, after cooking, dried and finely ground. It can be used as a thickener

    Tapioca starch

    Tapioca starch is a powder made from cassava starch after dehydration and drying. There are two types of cassava starch: raw starch and various modified starches. They are widely used in food industry and non-food industry. Modified starch can be customized according to the specific requirements put forward by users to suit special applications.

    Rice starch

    Rice starch has properties not found in other starches. Compared with other grain starch granules, rice starch granules are very small, ranging from 2 to 8 μm, and the granularity is uniform. The gelatinized rice starch absorbs water quickly, and its texture is very smooth and creamy. It has a fat texture and is easy to spread. In addition to its fat-like properties, waxy rice starch also has excellent freeze-thaw stability, which can prevent syneresis during freezing.

    Maltodextrins definition

    It is made by using various starches as raw materials, controlled by hydrolysis to a low degree through enzymatic process, purified and dried. Its raw materials are starchy corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch, tapioca starch and the like.

    Maltodextrin vs sugar

    Maltodextrin has a higher glycemic index (GI) than sugar. This means that maltodextrin can cause a sharp rise or spike in blood sugar shortly after people eat foods containing maltodextrin. Spike glucose in the blood can be particularly dangerous with diabetes or insulin resistance.

    Maltodextrin vs glucose

    Maltodextrin is a polymer of glucose molecules and is used as a food additive. Maltodextrin is easily digested, absorbed as fast as glucose, and may be moderately sweet or almost tasteless.

    Maltodextrin vs dextrin

    Maltodextrin and dextrin are low molecular weight carbohydrates derived from natural sources. Maltodextrin is a combination of 3 to 17 D-glucose units mainly linked to α (1 → 4) glycosidic bonds. Its chemical formula is C 6n H (10n + 2) O (5n + 1). Maltodextrin has 3 and 20 dextrin equivalents. Dextrin is a combination of D-glucose units, which are mainly linked to α (1 → 4) or α- (1 → 6) glycosidic bonds. Its chemical formula is (C 6 H 10 O 5) n. This is the main difference between dextrin and maltodextrin.

    Maltodextrin in food

    Corn maltodextrin

    Corn maltodextrin is a plant-based carbohydrate that provides full energy! They can also be used as fillers in a variety of food applications.

    Maltodextrin in beer

    The malt dextrin is used as a carrier, and the solid beer made by concentration and spray drying is also called beer powder flavor. It is made by removing water and ethanol after drying, so it has good stability and safety, and can be used without approval. The advantage is that it is convenient to prepare liquid beer; it is added to bread, butter, soups, fast food and flavoring. Ingredients, canned foods, to enhance flavor.


    Because starch is an odorless and non-toxic white substance, when it is dissolved in cow's milk, it does not change the color and smell of the milk, but only increases the density of the milk. Some unscrupulous merchants often use this to mix starch into milk and sell it as fake milk. Maltodextrin is added to dairy products such as milk powder, and the dosage is regulated by national standards, ranging from 5% to 20%. It's not a good thing to go beyond the range.
    The Starch/Maltodextrins Rapid Test For Milk Kit provided by BALLYA  can effectively detect whether milk contains excessive starch or maltodextrin. It is easy to operate, and the detection time is short and the accuracy is high. The test results comply with EU and international standards.
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